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Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels.

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Bibliographic Details
Title:	Physicochemical properties, volatile compound profile changes, and sensory evaluation of meatballs with the addition of different vegetable peels.
Authors:	Zor, Melek¹ (AUTHOR), Erdemir, Ebru² (AUTHOR), Fettahoğlu, Kübra¹ (AUTHOR), Topdaş, Elif Feyza³ (AUTHOR), Şengül, Memnune³ (AUTHOR)
Source:	Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2025, Vol. 37 Issue 3, p1-14. 14p.
Database:	Academic Search Ultimate
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Description
ISSN:	11201770
DOI:	10.15586/ijfs.v37i3.2911